Vegetables cooked soft, strained,
seasoned, finished off with butter, cream, milk, or Be’chamel sauce etc is
puree.
1. Puree of green haricot beans is
Musart
2. Puree of turnips, onions and potatoes
is saxon
3. Puree of onions cooked with rice is
soubise
4. Puree of cauliflower mixed with potato
puree, finished off with cream &butter is
Dubarry
5. Puree of fresh green peas finished
off with cream and butter is clamart
6. Mashed carrots mixed with rice puree,
finished off with butter is crecy
No comments:
Post a Comment